Ben and Jerry's Ice cream bases and two recipes

Title: Ben & Jerry's Sweet Cream Base #1
Categories: Ice cream, Desserts
Yield: 1 servings

2 lg Eggs
3/4 c Sugar
2 c Heavy or whipping cream
1 c Milk

This is Ben and Jerry's most popular base, has creamy texture, medium
body, and a subtle, understated taste. It's especially good as a
background for fruit,cookies and candy. Whisk the eggs in a mxing
bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a
little at a time, then continue to whisk until completely blended,
about 1 minute more. Pour in the cream and milk and whisk to blend.
Makes 1 quart.

Title: Ben & Jerry's Sweet Cream Base #2
Categories: Ice cream, Desserts
Yield: 1 servings

2 c Heavy or whipping cream
3/4 c Sugar
2/3 c Half & half

This simple recipe is made with a minimum of ingredients and requires
no cooking. It makes a very creamy ice cream with 25% butterfat, but
it does not store well in home freezers, so be prepared to eat it
all!! Pour the cream into a mixing bowl. Whisk in the sugar, a lttle
at a time, then continue whisking until completely blended, about 1
minute more. Pour the half and half and whisk to blend. Makes 1 quart.


Title: BEN & JERRY'S ORANGE CREAM DREAM ICE CREAM
Categories: Frozen
Yield: 1 servings

1/3 c Orange juice concentrate;
- thawed
2 ts Vanilla
Sweet cream base

This recipe for Orange Cream Dream is easy to make and very
refreshing. it brings back memories of waiting for the ice cream man
on warm summer evenings. Prepare the Sweet Cream Base. Add the juice
concentrate and vanilla and blend. Transfer the mixture to an ice
cream maker and freeze following the manufacturer' s instructions.
Makes one generous quart.

MMMMM
Title: Ben And Jerry's Fresh Georgia Peach Ice Cream
Categories: Desserts
Yield: 1 servings


2 c Finely chopped ripe peaches
1 1/4 c Sugar
1/2 Juice of lemon
2 Eggs
2 c Whipping cream
1 c Milk

Ben and Jerry prefer small peaches because they have more flavor and
less water than the larger ones. Combine the peaches, 1/2 cup of the
sugar, and the lemon juice in a bowl. Cover and refrigerate for 2
hours, stirring the mixture every 30 minutes. Remove the peaches from
the refrigerator and drain the juice into another bowl. Return the
peaches to the refrigerator. Whisk the eggs in a mIxing bowl until
light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar,
a little at a time, then continue whisking until completely blended,
about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream
maker and freeze following manufacturer' s instructions. After the ice
cream stiffens (about 2 minutes before it is done) add the peaches,
then continue freezing until the ice cream is ready. Makes 1 generous
quart.