Category: Frozen

Papaya Ice Cream Sundae Recipe

1 1/2 tsp cornstarch
1/4 tsp ground ginger
1 cup pineapple juice
1 tsp lime or lemon juice
1 large ripe papaya
1 quart vanilla ice cream, softened

Make Fruit Sauce
In a small pan combine the cornstarch and ginger. Stir in the pineapple juice. Cook, stirring until the sauce thickens and clears. Remove from heat and stir in the lime (or lemon) juice. Cool and then chill.

Prepare Papaya and Ice Cream
Peel and remove seeds from ripe papaya. Cut 4 thin slices, put in a small dish, cover and refrigerate. Cut up the rest of the papaya and whirl in a blender until smooth (or if you don’t have a blender, mash with a fork until finely crushed). Stir with whirled papaya into the softened vanilla ice cream. Turn into a freezing tray and freeze solid.

Assemble the Papaya Ice Cream Sundae and Serve
Spoon the prepared frozen papaya-vanilla ice cream into 4 serving dishes; spoon sauce over ice cream and garnish each dish with a thin slice of papaya. Makes four 1 cup servings.

Concord Grape Ice Cream Dessert Recipe

1 cup light cream, scalded
2/3 cups confectioners sugar
2 tbsp honey
1/2 cup grape juice
1/2 cup pineapple juice
1 cup heavy cream, whipped

Combine scalded light cream and confectioners sugar. Stir in honey. Cool. Add grape and pineapple juices. Pour into a refrigerator tray. Freeze firm. Beat well and fold in whipped heavy cream. Return to tray and freeze. Makes 1 quart.

Fresh Fruit Pineapple Ice Cream Dessert

1/2 cup sugar
1/2 cup water
3 egg whites
1 large banana
1/2 cup drained, crushed pineapple
1 tsp grated orange peel
2 tsp lemon juice
1 cup heavy cream whipped
6 maraschino cherries, chopped

Combine sugar and water in a small pan and bring to a boil until it spins a thread (232° F on a candy thermometer).

Meanwhile, beat the egg whites until they hold stiff peaks. Slowly pour the hot syrup prepared above into the egg whites, beating as you pour and continuing beating until cool. Set this mixture into a refrigerator while you prepare the fruits.

Peel banana and put into the blender, add pineapple, orange peel and lemon juice. Whirl in blender until blended (or you may mash banana with a fork and them mix in the pineapple, orange peel and lemon juice using a rotary hand mixer). Fold this fruit mixture into the beaten egg whites, then fold in the whipped cream and maraschino cherries. Spoon into a deep refrigerator freezing tray or a 9″ square dish; cover and put into freezer until firm. Makes about 1 quart.

Pineapple Ice Dessert

1 cup sugar
3 cups water
9 ounces crushed pineapple
1 small banana, mashed
1/4 cup lemon juice
1/8 tsp salt

Combine sugar and water in a saucepan. Heat over medium heat and boil for 5 minutes. Remove from heat a allow to cool.

Add remaining ingredients and mix well.

Pour into refrigerator freezing trays; freeze to a mush. Stir and return to freezer. Allow to freeze until solid. Makes 5 servings.

Fruit Ice Recipe

3 cups sugar
3 cups water, boiling
1 cup orange juice
1/2 cup lemon juice
1 tbsp grate lemon rind
1 tbsp grated orange rind
1 cup crushed pineapple
1/4 cup crushed strawberries

Place water in sauce pan, and place over lower heat. Add sugar to water in saucepan, stirring until sugar dissolves and bring to a boil. Boil for 5 minutes; let cool.

Add orange and lemon juice, orange and lemon rind, pineapple and strawberries to the cooled sugar mixture. Put fruit mixture into a refrigerator tray and freeze to a mush consistency.

Remove fruit mixture to a chilled bowl; beat quickly with a rotary mixer until smooth. Return to refrigerator tray and freeze until firm. Makes 6 – 8 servings.

Ice Cream Cake

20 ladyfingers, standard size
2 quarts vanilla ice cream
6 ounces frozen orange juice concentrate
2 packages raspberries
18 ounces crushed pineapple
1 tbsp frozen lemon concentrate
1 tsp almond flavoring
1 tsp imitation rum extract
6 maraschino cherries, chopped
3 tbsp blanched pistachio nuts, chopped
sweetened whipped cream
sugared strawberries
mint leaves

Line the bottom and sides of a 9″ spring form pan with ladyfingers split in half.

The Orange Layer
Mix 1 quart vanilla ice cream with the frozen undiluted concentrated orange juice. Working quickly to prevent ice cream from becoming too soft. Pour into mold over bottom layer of ladyfingers. Freeze firm.

The Raspberry Layer
Meanwhile, mix raspberries and pineapple in a blender along with lemon concentrate (or puree in a food mill). Strain to remove seeds and freeze until partially frozen. Then place in a chilled bowl and beat lightly. Spoon over the orange layer and refreeze.

The Flavor Layer
Mix almond and rum flavoring along with cherries and nuts with the other quart of vanilla ice cream. Pour this over the raspberry layer and freeze overnight.

To Serve
Remove from freezer 2 hours before serving. Garnish with whipped cream, strawberries and mint. Makes 12 servings.

Frosty Fruit Boats

1 large pineapple
1/4 cup port wine
2 tbsp orange juice
1 tsp lemon juice
1 tbsp sugar
1/2 tsp ground cinnamon
1 cup strawberries, halved
1/2 cup blueberries
1/2 cup honeydew melon balls

Cut pineapple in half, keeping leafy top intact. Hollow out, leaving 1/2 inch thick. Remove core and discard. Cube the fruit the pineapple.

Combine, wine orange juice, lemon juice, sugar and cinnamon; toss with pineapple cubes, strawberries, blueberries and melon. Chill. Pile into the hollowed out pineapple shells.

Makes 4 servings.

Another Frozen Fruit Salad Recipe

6 ounces Philadelphia Cream Cheese
1 cup mayonnaise
1 cup heavy cream, whipped
1/2 cup maraschino cherries, quartered
1/2 cup green maraschino cherries, quartered
2 1/2 cups crushed pineapple, drained
2 1/2 cups marshmallows, diced

Combine Philadelphia cream cheese with mayonnaise. Blend until smooth. Fold in whipped cream, fruit and marshmallows. Pour into 1 quart refrigerator tray; Freeze until firm. Makes 8 to 10 servings.

Frozen Fruit Salad

3 ounces orange-pineapple flavored gelatin
dash of salt
1 cup boiling water
8 3/4 oz pineapple tidbits
1/4 cup lemon juice
1/3 cup mayonnaise
1 cup whipping cream
1 medium banana, diced
1/2 seeded grapes, cut in half
1/4 cup maraschino cherries, diced
1/4 cup chopped nuts

Dissolve gelatin and salt in boiling water. Drain pineapple, measuring syrup; add water to make 1/2 cup liquid, if necessary. Stir pineapple and juice into gelatin along with lemon juice. Blend in mayonnaise.

Chill until very thick but not set. Whip cream. Fold fruits, nuts, whipped cream into gelatin. Pour into 9 x 5 x 3″ loaf pan. Freeze until firm — at least 3 to 4 hours.

To serve cut into squares or slices. Makes 8 servings.

Frozen Orange Pecan Mold

8 oz Philadelphia Cream Cheese
1/4 cup orange juice
1/2 cup pecans
9 oz crushed pineapple
1/2 cup pitted dates
1/2 cup marashino cherries
1/2 tso orange peel, grated
1 cup heavy cream, whipped

Combone cheese with orange juice, beat until fluffy. Fold in fruits, nuts and cream; freeze. Makes 6 to 8 servings.