SOUR WATERMELON ICE CREAM

Ingredients (for a 2 quart ice cream maker)

1 ½  cups Half and Half, well chilled

1 Teaspoon Xanthan Gum

1 cup sugar

3 cups Heavy Cream, well chilled

1 teaspoon Watermelon Flavoring   LorAnn Oils

3 teaspoons Tart and Sour flavor enhancer  LorAnn Oils

Magenta or Pink Food Coloring, optional

                                                                                                                            

Directions:

In a Large bowl, or in a mini blender, blend Half and Half with 1 cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream, flavoring, tart and sour and optional food coloring  then mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy.

FROZEN SOUR LEMONADE PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

2 teaspoons LorAnn Super Strength Lemonade Flavoring LorAnn Oils

4 teaspoons Tart & Sour  Fruit Flavor Enhancer – LorAnn Oils

Yellow food coloring , 2 drops (optional)

1 tablespoon pink lemonade crystals (Country Time worked well)

1  ¼ cups whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

Yellow candy (Sour Lemon Jelly Bellies,  Lemon Warheads, Lemon Drops, Sixlets, etc…for garnish)

1 shortbread  or graham crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, lemonade flavoring, pink lemonade crystals and tart and sour.  Mix well.  Add a few drops of yellow food coloring and mix in.  Add more or less food coloring depending on the desired shade and intensity of yellow.   

Whip 1 ¼  cups whipping cream. Fold a fourth of the whipped cream into lemonade mixture; fold in remaining whipped cream.  Spoon into crust.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  Garnish with the reserved whipped cream and candies.

Remove from freezer 10-15 minutes before serving.  Garnish with the reserved whipped cream and candies

Ingredients

All Mixed

Ready to Freeze

Just Out of the Freezer

Garnished

PINEAPPLE POUND CAKE

INGREDIENTS:

1 cup butter, softened

½ cup shortening

3 cups white sugar

5 eggs

1 teaspoon pineapple flavoring Lorann Oils

1 ¼ cups milk

3 cups all-purpose flour, sifted

1 teaspoon baking powder

¼ teaspoon salt

Yellow food coloring, optional

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour Bundt Pan.  Sift together flour, baking powder and salt.  Set aside. 

Cream butter, shortening and sugar.  Beat in Eggs one at a time – then stir in flavoring and optional coloring.  Beat in Flour alternately with milk.  Pour into prepared pan.

Bake 80 – 90 minutes or until a toothpick in the center comes out clean.  Let cool 10 minutes, then transfer to a wire rack to cool.  Cool Completely.  Top with Pineapple Ice Cream Topping.  Sprinkle shredded coconut on top of the pineapple topping, if desired.

Creamed Butter and Sugar

Adding Egg One at a Time

All Mixed

Ready to Bake

Pineapple and Coconut

PEACHY CREAM HOME-MADE ICE CREAM

Ingredients for peach purée: 1 3/4 cups sliced peaches* 1/4 cup sugar 2 drops peach flavoring Lorann Oils 1 small drop almond extract 1/2 teaspoon Xanthan gum where to buy xanthan gum? click here  1 pinch cinnamon Ingredients for ice cream: 1 cup half and half, well chilled 3/4 cup sugar 2 cups heavy cream, well chilled 3 teaspoons peach flavoring Lorann Oils 3/4 teaspoons Xanthan gum where to buy xanthan gum? click here 1 drop pink food coloring, optional 2 drops orange food coloring, optional *frozen peaches may be used...defrost them before making purée and be sure they are well chilled before using. Directions: Place a 1 1/2 quart. Obtained in the freezer. Add peaches and sugar to a food chopper or blender. Blend until smooth. Add peach flavoring, cinnamon, almond extract and Xanthan gum. Mix well, then place in the freezer. Meanwhile, add the half and half and the 3/4 cup sugar to a medium mixing bowl. Mix until sugar is dissolved, about 1-2 minutes. Add the 2 cups heavy cream, peach flavoring, Xanthan gum and food coloring (optional). Mix until thick and creamy. Add to your ice cream machine and let operate for about 5 minutes. Remove the peach purée from the freezer. Add the purée to the ice cream mixture churning in the machine, continue freezing in the machine according to the ice cream machine's directions (about 30 minutes). Remove from the machine's freezer bowl and transfer to the container that you put in the freezer. Freeze for 4-5 hours or overnight. Serve with caramel sauce and whipping cream. Ingredients Sliced Peaches and Sugar Adding Xanthan Gum to Peaches Peach Puree Ready to Add to Machine Machine Done Ready to Freeze Just Out of the Freezer

PRALINES & CREAM HOME-MADE ICE CREAM

All the freshness of homemade, with the creamy texture you get at the store

MAKES 1 1/2 Quarts
Ingredients, Candied Pecans (Pralines):

1 tablespoon butter

¼ cup brown sugar

2 drops pralines and cream flavoring (www.Lorannoils.com)

½ cup chopped pecans or pecan pieces

Ingredients, Ice Cream:

1 cup Half and Half, well chilled

½ cup granulated sugar

2 cups Heavy Cream, well chilled

1 teaspoon pralines and cream flavoring (www.Lorannoils.com)

¾ teaspoon Xanthan Gum (www.Lorannoils.com) or www.walmart.com

1 recipe Pralines from above

Directions:

Make the candied pecans first.  Add butter and brown sugar to a small sauté pan.  Cook on medium heat , stirring constantly until brown sugar dissolves and it bubbles and smells like caramel.  Add the pecans.  Stir until completely coated and caramel resembles stringy candy. Remove from heat immediately.  Place on parchment paper, let cool about 10 minutes, then place in the freezer. 

To make the ice cream: In a medium bowl add the half and half and the sugar.  With a mixer, beat on low until sugar dissolves (1 – 2 minutes).  Add the heavy cream, xanthan gum and the flavoring.  Mix well (the xanthan gum needs to be mixed in really well).  Chill in the freezer for 15 minutes or the refrigerator for 45 minutes.  Once chilled, add mixture to your ice cream maker and operate according to your ice cream maker’s directions.  After about 15 minutes remove the candied pecans from the freezer and break them up into small pieces.  Add them to the ice cream during the last 5 minutes of the freezing cycle.  Once the ice cream machine is finished with its process, remove ice cream from the freezer bowl and place in a freezer safe container and freeze.  Or enjoy right from the ice cream maker as soft serve.  Serve with caramel ice cream topping and whipped cream.

Igredients

Butter and Brown Sugar

Pecans mixed with butter and Brown Sugar

Candied Pecans on Parchment Cooling

Mixing Cream, Flavoring and Xanthan Gum

Ready to Add to the Machine

Done with Machine, Ready for Freezer

After 3 hours freezing

After 12 hours freezing