Nesselrode Ice Cream Recipes

Steps:

• Combine the milk and cream in a saucepan and bring barely to the simmer.
• Place the yolks and sugar in a heavy casserole. Beat with a wire whisk until pale yellow.
• Add about half a cup of the hot mixture to the egg-yolk mixture and beat rapidly. Add the remaining hot mixture, stirring rapidly. Heat slowly, stirring and scraping all around the bottom with a wooden spoon. Bring the mixture almost, but not quite, to the boil. The correct temperature on a thermometer is 180 degrees. This cooking will rid the custard of the raw taste of the yolks.
• Pour the mixture into a cold bowl. This will prevent the mixture from cooking further.
• Let cool. Add the Nesselrode mix and stir to blend.
• Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.

Steps:

• Combine all the ingredients in a mixing bowl. Let stand an hour or longer before using.

Steps:

• At least 5 hours or up to 1 month before serving:In a 2-quart saucepan, mix gelatin and cold milk let stand for 1 minute.Stir in milk, sugar and eggs. Cook and stir over low heat until gelatin is dissolved and mixture thickens and coats a metal spoon. Cool slightly. Transfer to a bowl or pitcher. Cover and refrigerate at least 3 hours or overnight. Chill ice cream freezer container and dasher.When ready to freeze ice cream, pour custard mixture into the freezer container. Stir in whipping cream and extracts. Pack and freeze according to manufacturer's directions. About 5 minutes before freezing is complete (mixture will be slushy), add nesselrode topping and cherries. Continue churning until frozen. Pack and ripen at least 1 hour. Transfer to a freezer container and store in freezer up to 1 month.