PERILS OF PRALINE ICE CREAM RECIPE

The only peril here is to your waistline. This is a creamy pecan praline ice cream worthy of the praline experts in the deep south.
This pecan praline ice cream is made using the recipe for Ultimate Butter Pecan (see recipe) Ice Cream. The pecans are prepared just as for the Butter Pecan ice cream. Cook for ten minutes in a saucepan 1/2 cup brown sugar, 2 tbsp light corn syrup, 1/4 cup half and half and 1/8 tsp salt. Then add the prepared pecans to this sauce. The pecan sauce with the pecans is then swirled into the ice cream after freezing.

PHILADELPHIA BLUE

2 cups cream
1/3 cup sugar
1 cup blueberries, pureed

Heat cream until it starts steaming (or until bubbles appear).
Remove from heat and stir in sugar until dissolved.
Add pureed blueberries and cool.
Mix in machine.

PINEAPPLE CHERRY ICE CREAM

This recipe combines the tartness of pineapple with the delightful sweetness of Maraschino cherries. Prepare the mix as for Old Time Vanilla (see recipe), but omit the brown sugar and add an additional1/2 cup sugar, and 10 oz canned crushed pineapple. (Do not use fresh pineapple, which contains an acid which causes the cream to curdle. The canning process neutralizes this acid. When the ice cream is almost frozen, add 6 oz chopped Maraschino Cherries and just a little of the juice. Mmmmmm....