The Perfect Scoop by David Lebovitz

This is the perfect cookbook for all of those hot summer days to come!  Come back on May 25th and register to win this book and an ice cream scoop!  Seriously, this book is great.  It has beautiful photographs of almost every recipe.  Not only is it full of ice cream recipes, but it also has gelato and frozen yogurt recipes along with sauce recipes to top off the perfect summer treat.  I am having a difficult time choosing a recipe to share because they all look good!

Ok, I am going with lemon ice cream since I love all things lemon!

Super Lemon Ice Cream

Makes about 1 quart

2 lemons, preferably unsprayed

1/2 cup sugar

1/2 cup fresh squeezed lemon juice, about 3 lemons

2 cups half and half

pinch of salt

Zest the lemons directly into a food processor or blender.  Add the sugar and blend until the lemon zest is very fine.  Add the lemon juice and blend until the sugar is completely dissolved.  Blend in the half and half and salt until smooth.  Chill fo a hour, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Other recipes in this book that look great are:  Fresh Fig Ice Cream, Pear Caramel Ice Cream, Peach Ice Cream, Blueberry Frozen Yogurt, Cheesecake Ice Cream, Rum Raisin Ice Cream.  That is just a small sampling of the recipes in this book! 

Creamy Vanilla Plantation Ice Cream

This stuff was yummy!! It was so creamy and smooth.  The  fact that it had no added sugar is what I believe made it so creamy.  I made it in my Rival Ice cream freezer  and it took about 20 minutes.  Besides being delicious, it was also very easy to make.

Ingredients

4 cups half and half

1 can condensed milk

16 ounces of cool whip

2 TBS of vanilla extract

Combine all of the ingredients and pour into the ice cream freezer container and freeze for about 20 minutes.  Thats it! Easy and delicious!

Vanilla Bean Ice Cream with Cantaloupe Ambrosia

Every spoonful tastes like sunshine!  This stuff will chase those winter blues away. I Love this bowl.  I got it from Etsy from this seller http://www.etsy.com/shop/sunnydayvintage You should check them out, I think you would love them.

Cantaloupe Ambrosia Topping
1 1/4 cup cubed cantaloupe
1 can (20oz.) Pineapple tidbits
1 red pear, diced
1/3 cup brown sugar
2 Oranges, peeled and diced
2 Apples
4TBS shredded coconut
1 1/2 tsp Orange zest

Drain Pineapple and reserve juice.  Set pineapple and cantaloupe aside.  Add brown sugar and Orange zest to pineapple juice into a large saucepan.  Bring to a boil until sugar is dissolved.Add Apple, Cantaloupe, Pear and Oranges to Pineapple juice mixture.  Stir gently and chill 1 hour before serving.  Add Coconut before serving.

Vanilla Bean Ice Cream
2 quarts half & half
1/2 pint whipping cream
1 1/2 cups white sugar
3tsp vanilla extract
1 vanilla bean
pinch of salt

In a large saucepan, add half & half, whipping cream, sugar vanilla extract, salt.  Split and scrape the vanilla bean.  Place the scrapings into the cream mixture.  Over low heat, warm the mixture until the sugar is dissolved.  Remove from heat and let cool completely.  Put ingredients into an ice cream freezer and freeze according to manufacturers directions.
Enjoy!!