Type what you have

Ingredients

• ✓ half-and-half
• egg yolk
• sugar
• salt
• heavy cream
• bittersweet chocolate
• vanilla extract
• coffee

Instructions

1. 1 Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
2. 2 Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

By Sarah James

Ingredients

• ✓ half-and-half
• instant pudding mix

Instructions

1. 1 Place the bowl of an ice cream maker into the freezer until completely chilled, 1 hour or longer. For the last 30 minutes, place half-and-half into the freezer, shaking every 10 minutes.
2. 2 Pour chilled half-and-half into a bowl. Add pudding mix and whisk until well combined.
3. 3 Assemble the ice cream maker with the frozen bowl. Turn on the machine so the bowl is rotating. Pour pudding mixture into the machine through the hole in the lid. Allow ice cream to process until desired consistency is reached, about 30 minutes.
4. 4 Serve immediately. If serving later, freeze in individual containers as it may become difficult to scoop after freezing. (This recipe makes excellent frozen pudding popsicles.)

By Andi

Ingredients

• ✓ half-and-half
• white sugar
• vanilla bean
• egg yolk
• butter

Instructions

1. 1 In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
2. 2 In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
3. 3 When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

By MESHEL

Ingredients

• ✓ half-and-half
• light cream
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Combine half-and-half, condensed milk, and vanilla in a large bowl; mix well. Pour into an ice cream freezer container. Freeze according to manufacturer's instructions.

By Eagle brand

Ingredients

• ✓ half-and-half
• sugar
• lemon juice
• lemon

Instructions

1. 1 Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.
2. 2 Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

By Erin Duvall Culver

Ingredients

• ✓ half-and-half
• white sugar
• vanilla extract
• strawberry
• ice
• kosher salt

Instructions

1. 1 Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
2. 2 Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
3. 3 Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.

By Melissa

Ingredients

• ✓ half-and-half
• dry milk
• milk
• sugar
• peanut butter
• vanilla extract

Instructions

1. 1 Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.
2. 2 Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.

By jbeech

Ingredients

• ✓ half-and-half
• mango
• white sugar
• lemon

Instructions

1. 1 Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

By Suzisulzer

Ingredients

• ✓ half-and-half
• egg yolk
• white sugar
• vanilla extract
• pumpkin pie spice
• pumpkin
• heavy cream

Instructions

1. 1 Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
2. 2 Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.
3. 3 Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.
4. 4 Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.

By sanzoe

Ingredients

• ✓ half-and-half
• watermelon
• chocolate chip
• candy sprinkle

Instructions

1. 1 Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.
2. 2 Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.
3. 3 Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

By Katherine Martinelli

Ingredients

• ✓ half-and-half
• sugar
• egg yolk
• spearmint
• coconut extract
• strawberry
• mango

Instructions

1. 1 Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil.
2. 2 Whisk egg yolks in a small bowl until pale yellow.
3. 3 Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
4. 4 Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight.
5. 5 Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer.
6. 6 Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened.
7. 7 Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours.

By Kim's Cooking Now

Ingredients

• ✓ half-and-half
• heavy cream
• egg yolk
• cinnamon red hot candy

Instructions

1. 1 Whisk 1 cup cream and egg yolks together in a large bowl until well combined.
2. 2 Combine half-and-half, remaining 1 cup cream, and red hot candies in a large saucepan over medium-low heat; cook, stirring until candies dissolve, 5 to 10 minutes.
3. 3 Pour 1 cup red hot candies mixture into cream-egg mixture in the bowl; whisk until well combined. Pour cream-egg mixture into remaining red hot candies mixture in the saucepan; whisk until well combined. Cook, stirring over medium heat, keeping mixture just under a boil, until it coats the back of a spoon, about 5 minutes.
4. 4 Strain red hot candies mixture into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
5. 5 Pour red hot candies mixture into an ice cream maker and process according to manufacturer's instructions.

By Scott Swenson

Ingredients

• ✓ half-and-half
• white sugar
• sweetened condensed milk
• bread
• oil

Instructions

1. 1 Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.
2. 2 Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.
5. 5 Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.
6. 6 Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.

By Tooba1980

Ingredients

• ✓ half-and-half
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk heavy cream and half-and-half together in a large bowl.
3. 3 Gradually whisk in sugar until blended, then whisk in vanilla.
4. 4 Cover and refrigerate until very cold, at least 3 hours or up to 3 days.
5. 5 Remove from the refrigerator and whisk mixture to blend.
6. 6 Pour into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
7. 7 Transfer to an airtight container and freeze until firm, about 4 hours.

By Ginger

Ingredients

• ✓ half-and-half
• cream
• sugar
• black walnut extract
• black walnut

Instructions

1. 1 Combine light cream, half-and-half, sugar, and black walnut extract.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, then fold in walnuts. Transfer to an airtight container and freeze until firm.

By OCEANVIXEN79

Ingredients

• ✓ half-and-half
• white sugar
• brown sugar
• milk
• margarine
• vanilla extract
• pecan

Instructions

1. 1 Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
2. 2 In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees).
3. 3 Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.

By BRENDAC

Ingredients

• ✓ half-and-half
• white sugar
• cornstarch
• salt
• milk
• peanut butter
• vanilla extract

Instructions

1. 1 Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture.
2. 2 Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth.
3. 3 Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.

By libby

Ingredients

• ✓ half-and-half
• apple
• bread cube
• egg
• sugar
• milk
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Peel, core and cube the apples.
2. 2 Lightly grease a 13x9 inch baking pan. Cover the bottom with half of the bread cubes and then sprinkle on half of the apples. Repeat with the remaining bread and apples.
3. 3 In a large mixing bowl combine the eggs, cream, sugar, milk and cinnamon; beat well. Pour this mixture evenly over the bread cubes and apples.
4. 4 Bake at 350 degrees for 35 minutes. Serve hot.

By Veroncia

Ingredients

• ✓ half-and-half
• heavy cream
• egg yolk
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat heavy cream and half-and-half in a heavy-bottomed saucepan over medium-low heat until barely simmering, stirring frequently. Reduce heat to low.
3. 3 Whisk egg yolks, sugar, and salt together in a large bowl until thoroughly combined.
4. 4 Slowly pour about 1/2 cup of hot cream mixture into egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to egg yolk mixture. Pour egg yolk mixture back into the saucepan with remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
5. 5 Pour ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight.
6. 6 The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions.
7. 7 Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving. Enjoy!

By Autumn Pumpkin

Ingredients

• ✓ half-and-half
• egg
• white sugar
• vanilla extract
• pumpkin bread
• butterscotch caramel ice cream topping
• heavy cream
• dark rum

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
2. 2 Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
3. 3 Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
4. 4 Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

By cee

Ingredients

• ✓ half-and-half
• white sugar
• brown sugar
• heavy cream
• vanilla extract
• irish cream liqueur

Instructions

1. 1 Beat together half-and-half and sugars in a large bowl with an electric mixer on medium speed until sugars have dissolved. Stir in heavy cream and vanilla until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
3. 3 About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing ice cream.
4. 4 Transfer ice cream into a freezer-proof container with a tight lid and place in the freezer until ice cream is hardened, at least 4 hours.

By Brandee Dent

Ingredients

• ✓ half-and-half
• coconut
• white sugar
• egg
• cream of coconut
• vanilla extract
• coconut
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
2. 2 Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
3. 3 Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
4. 4 Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

By billie caren

Ingredients

• ✓ half-and-half
• rhubarb
• strawberry
• white sugar
• salt

Instructions

1. 1 Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
2. 2 Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
3. 3 Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

By Fishydo9

Ingredients

• ✓ half-and-half
• coconut milk
• sugar
• white sugar
• lime juice
• lime zest
• salt
• mango
• lime

Instructions

1. 1 Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
2. 2 Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
3. 3 Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.

By Buns

Ingredients

• ✓ half-and-half
• pie crust
• egg
• cinnamon
• white sugar
• salt
• persimmon
• butter
• lemon juice

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
2. 2 Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
3. 3 Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.

By MARBALET

Ingredients

• ✓ half-and-half
• butter
• sugar
• salt
• marshmallow
• cherry baking chip
• semisweet chocolate chip
• peanut butter
• peanut

Instructions

1. 1 Line an 8x8 or 9x9 inch square pan with waxed paper.
2. 2 In a medium saucepan, combine butter, sugar, salt and half and half. Heat until boiling, stirring occasionally. Boil for 5 minutes, stirring enough to keep from scorching. Remove from heat and stir in the marshmallows, and cherry chips. Press the mixture into the prepared pan.
3. 3 In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, and peanut butter together stirring frequently until smooth. Spread over the mixture in the pan. Refrigerate for 2 hours before cutting into squares.

By Sarah

Ingredients

• ✓ half-and-half
• pie crust
• egg
• sugar
• milk
• rum
• salt
• nutmeg
• cinnamon
• egg white

Instructions

1. 1 Position 1 oven rack in the bottom of the oven and 1 in the middle. Preheat the oven to 350 degrees F (175 degrees C). Unroll pie crust and place in a 9-inch pie plate, crimping the edge.
2. 2 Bake pie crust on the middle rack of the preheated oven for 20 minutes.
3. 3 While the crust is baking, combine eggs and sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Add half-and-half, milk, rum, and salt; mix on low until incorporated. Mix nutmeg and cinnamon together in a small bowl.
4. 4 Remove crust from the oven and brush with egg white; bake for another 5 minutes.
5. 5 Remove crust from the oven; increase temperature to 400 degrees F (200 degrees C). Carefully pour filling into the pie crust. Sprinkle with spice mixture.
6. 6 Bake on the bottom rack of the preheated oven for 10 minutes. Reduce the heat to 325 degrees F (165 degrees C). Move the pie to the middle rack and bake until the middle of the pie is almost set, about 25 minutes. Place on a cooling rack; it will continue to cook after it's taken out of the oven.

By QUILTQUEEN

Ingredients

• ✓ half-and-half
• egg
• white sugar
• all-purpose flour
• salt
• molasses
• corn syrup
• vanilla extract
• brandy
• pecan
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, beat eggs together with half-and-half. Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy. Stir in pecans. Pour into pie crust.
3. 3 Bake in preheated oven for 40 to 50 minutes, or until done.

By MKBERTHOT

Ingredients

• ✓ half-and-half
• egg
• white sugar
• cinnamon
• nutmeg
• clove
• sweetened condensed milk
• pumpkin puree
• pie crust

Instructions

1. 1 Brown the pie crusts ahead of time, and cool.
2. 2 Mix together eggs, sugar, spices, sweetened condensed milk, half and half, and pumpkin; mix until lumps are gone. Do not overbeat.
3. 3 Bake pies at 400 degrees F (205 degrees C) for 45 minutes. Let cool, and serve. Store leftovers in refrigerator.

By Kristen Pontier

Ingredients

• ✓ half-and-half
• white sandwich bread
• raisin
• cinnamon
• nutmeg
• butter
• sugar
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch square baking dish.
2. 2 Spread half of the bread in the bottom of the prepared baking dish. Top with raisins, cinnamon, nutmeg, and remaining bread. Sprinkle with more cinnamon and nutmeg and drizzle with melted butter.
3. 3 Combine half-and-half, sugar, eggs, vanilla extract, and salt in a large bowl until well mixed and pour over bread. Press down on the bread with a fork to make sure it is saturated with the custard.
4. 4 Place the baking dish in a large pan of boiling water and bake in the preheated oven until the center is set, about 1 hour.

By ban_the_circus