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HINT FOR LOWER-FAT RECIPES
For lower fat content, substitute 1%milk for whole milk, whole milk for half and half, and
evaporated skim milk for whipping cream. Higher fat dairy products-such as whipping
cream-create a smooth, rich and creamy dessert. Lower fat dairy products create a lighter
dessert with a slightly different texture.
RECIPES
EASY VANILLA ICE CREAM
11/2cup whole milk
3/4cup sugar
Dash salt
1cup half and half
1/2cup whipping cream
1 teaspoon vanilla extract
Combine milk, sugar and salt. Stir with a wire whisk until sugar is dissolved.
Stir in half and half, whipping cream and vanilla.
Pour into canister and freeze
OLD FASHIONED VANILLA ICE CREAM
3/4cup sugar
1/8teaspoon salt
1 3/4cup whole milk
2egg, beaten
1 1/2cup whipping cream
1teaspoon pure vanilla extract
Combine sugar, salt and milk in saucepan .cook over medium heat, stirring
Occasionally until mixture almost boils. reduce heat to low.
Gradually stir about1/2cup of hot milk into the beaten eggs. Add eggs to remaining hot mixture.
Cook over low heat, stirring until slightly thickened, about2-3minutes.remove from heat and
chilled mixture, stirring with a wire whisk to combine.
Pour into canister and freeze and freeze
Variations: add a variety of ingredients to the ice cream during the last 5minutes of freezing .use
1/2cup of any of the following: chocolate chips, crumbles chocolate
Sandwich cookies, m&m’s, crushed peppermint candies, chocolate covered peanuts, etc.
Fruit: add 1cup of pureed fruit such as strawberries, bananas, peaches, blueberries, etc.
PRALINE ALMOND FUDGE ICE CREAM
3/4cup light brown sugar
1/5teaspoon salt
2 1/4cup whole milk
2egg, beaten
1cup whipping cream
1 tablespoon pure vanilla extract
3/4cup slivered almonds
2 tablespoon butter
1/2cup chocolate fudge topping
