Thx a lot in advance!

Every-time I try 2 make ice cream it never freezes. the bowl which spins that you put the ice cream in is completely frozen but my ice cream never freezes and I get really frustrated. I ended up once putting the ice cream maker in my freezer with an extension cord, then it froze. This is the 1 I have
http://www.kitchenproductdeals.com/images/cuisinart20ice.jpg
thank you i would really appreciate your help

My mother-in-law is coming to visit and i need to make a delicious chocolate ice cream for dessert.(it’s her favorite)

I love peanut butter ice cream and like no stores sell all season long! i need a good yummy peanut butter ice cream recipe to be used in an electric ice cream maker! The best recipe wins! Thanks so much!!

1 Pancakes,Waffles,French Toast
2 roll on deodorant or spray on
3 Coke or Pepsi
4 Made in China or made anywhere else
5 favorite food
6 favorite dog breed
7 favorite tv show and channel
8 favorite airline
9 favorite year of your life
10 favorite movie
11 favorite band
12 favorite comedian
13 favorite game
14 favorite person
15 favorite vacation spot
16 favorite weather details
17 favorite accent
18 favorite color
19 favorite smell
20 favorite youtube video
21 favorite school subject
22 favorite politician
23 favorite car
24 favorite country
25 favorite airport
26 favorite toy
27 favorite animal
28 favorite email server
29 favorite city
30 favorite beer
31 favorite restaurant (and where is it and what do you order)
32 favorite episode of your favorite tv show
33 favorite thing about yourself
34 favorite person in history
35 favorite thing you own
36 favorite talk show
37 what is the funniest joke you ever heard
38 favorite ice cream

Caramel Ice Cream
• 1 cup half-and-half
• 1 cup heavy cream
• 1/2 vanilla bean, split lengthwise
• 4 egg yolks
• 1/3 cup sugar
• 2 tablespoons butter or margarine, cut into pieces
• 1 cup sugar
• 1 cup water
Directions
1.
In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
2.
Remove from heat.
3.
Cover and let stand for at least 15 minutes.
4.
Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
5.
Whisk in 1/3 of the scaled cream.
6.
Return mixture to saucepan.
7.
Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
8.
DO NOT BOIL.
9.
Remove from heat.
10. 0
Stir in butter pieces, one at a time, blending well after each addition.
11.
Let cool to room temp.
12.
And then cover and refrigerate for at least 4 hours or up to 3 days.
13.
While custard is cooling make caramel syrup.
14.
To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
15.
Cover and let steam one minute.
16.
Remove lid and continue cooking until mixture caramelizes to a dark tea color.
17.
Remove from heat.
18.
Add remaining water slowly (be careful mixture will spatter) and stir.
19.
Cover and let cool to room temp.
20.
Remove vanilla bean from custard, scraping any seeds into custard mixture.
21.
Stir syrup into custard.
22.
Can be refrigerated again at this point before making ice cream.
23.
Transfer to ice cream maker and process using manufacturer’s instructions.
Ingredients: Peach Ice Cream
• 2 cups heavy cream
• 5 egg yolks
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 lbs peaches, juicy, ripe, very aromatic (otherwise this recipe is a waste of time)
• 1 1/2 tablespoons fresh lemon juice (not reconstituted!)
• 3 tablespoons sugar
Directions
1.
Heat cream in a pan until almost boiling; remove from heat.
2.
Beat or whisk egg yolks, sugar and vanilla extract in a medium bowl until thick and pale; gradually add the hot cream, beating constantly; return mixture to pan; stir over low heat 5 minutes or until mixture thickens; do not let boil; pour into a bowl, place a piece of plastic wrap directly on surface to prevent skin from forming, and leave to cool.
3.
Peel and chop peaches into pieces; place in a food processor with lemon juice and 2 tblsps sugar and puree; stir into the custard; process in ice cream maker according to manufacturer’s instructions.
Ingredients: Vanilla Custard Ice Cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 dash salt
• 2 egg yolks, lightly beaten
• 2 cups heavy cream
• 2 teaspoons vanilla extract
Directions
1.
Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
2.
Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
3.
Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160 degrees (use a thermometer to measure), about 10-12 minutes.
4.
Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
5.
When custard is just barely warm, stir in the cream and vanilla.
6.
Refrigerate mixture until ready to use.
7.
Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
8.
Note: Due to differences in operating times on various machines, that is not included in the prep time.
Strawberry Ice Cream
6 tablespoons flour
3 cups sugar, divided
1 teaspoon salt
4 cups milk
6 eggs
1 1/ pints fresh strawberries
2 tablespoons fresh lemon juice
4 cups half & half cream
2 tablespoons pure vanilla extract
Dash red food coloring (optional)
Crushed Ice
Rock Salt
** Whole milk, half & half cream, and/or low-fat condensed milk may be used to lower the calories (these substitutions may effect how creamy your ice cream will turn out).
In a heavy 3-quart saucepan, combine flour, 2 cups sugar, and salt until well blended (I wire whisk works great). Blend in milk and eggs until well blended. Over medium-low heat, cook, stirring constantly, until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. On your instant-read cooking thermometer, the temperature should reach between 165 and 180 degrees F. NOTE: Do not let the mixture boil or it will curdle. If, of course by accident, your custard base does curdle, immediately remove from heat and place in a blender; process until smooth.
Remove from heat and let custard cool. Cover and refrigerate until thoroughly chilled, at least 2 hours but ideally for 24 hours. NOTE: Cool quickly by setting pan in ice or cold water and stirring for a few minutes. This aging process w

i lost the book can some one please give me all the recipes to it

satellite navigation system

I want to be a kid again. I want to go back to the time when:
Decisions were made by going “eeny-meeny-miney-mo.”
Mistakes were corrected by simply exclaiming, “do over!”
“Race issue” meant arguing about who ran the fastest.
Money issues were handled by whoever was the banker in Monopoly.
Catching the fireflies could happily occupy an entire evening.
It wasn’t odd to have two or three “best” friends.
Being old referred to anyone over 20.
The net on a tennis court was the perfect height to play volleyball and rules didn’t matter.
The worst thing you could catch from the opposite sex was cooties.
It was magic when dad would “remove” his thumb.
It was unbelievable that dodge ball wasn’t an Olympic event.
Having a weapon in school meant being caught with a slingshot.
Nobody was prettier than Mom.
Scrapes and bruises were kissed and made better.
It was a big deal to finally be tall enough to ride the “big people” rides at the amusement park.
Getting a foot of snow was a dream come true.
Abilities were discovered because of a “double-dog-dare.”
Saturday morning cartoons weren’t 30-minute ads for action figures.
No shopping trip was complete unless a new toy was brought home.
“Oly-oly-oxen-free” made perfect sense.
Spinning around, getting dizzy and falling down was cause for giggles.
The worst embarrassment was being picked last for a team.
War was a card game.
Water balloons were the ultimate weapon.
Baseball cards in the spokes transformed any bike into a motorcycle.
Taking drugs meant orange-flavored chewable aspirin.
Ice cream was considered a basic food group.

I dined at a Japanese restaurant and the owner suggested I have fried ice cream for dessert. It was totally awesome. It was ice cream wrapped in some sort of cake-like batter that was fried, and had a ginger sauce over it. The ice cream remained cold. Does anybody know where I can find this recipe? And especially for the ginger sauce.

Vanilla Ice Cream — no egg recipe
INGREDIENTS
2 quarts half-and-half cream
1/2 pint heavy cream
1 1/2 cups white sugar
4 teaspoons vanilla extract
1 pinch salt
DIRECTIONS
Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer’s instructions.
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Vanilla Ice Cream — made with vanilla pudding
INGREDIENTS
5 eggs
2 (12 fluid ounce) cans evaporated milk
1/2 pint heavy cream
1 (14 ounce) can sweetened condensed milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
4 cups milk
DIRECTIONS
In large bowl, beat together eggs, evaporated milk, cream, condensed milk, sugar and vanilla, with electric mixer. Beat in pudding mix until smooth. Pour into freezer canister of ice cream maker and add enough milk to bring mixture to fill line. Freeze according to manufacturer’s directions.