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Recipes
Recipes
Cookies and Cream Frozen Yogurt
⅓
cup of sugar
½
cup of cream
1 qt. Greek vanilla yogurt
1 tsp. vanilla extract
2 cups mini cream filled chocolate sandwich cookies, crush half
Place inner bowl in freezer for 8 hours prior to use.
• Heat sugar and cream together in a saucepan over low heat until the sugar
dissolves.
• Pour warm cream into Greek yogurt along with vanilla extract and mix until
combined. Pour into a bowl.
• Chill in refrigerator for at least 2 hours.
• Set up ice cream maker for use, including carefully removing the inner bowl
from the freezer for use.
• Pour cooled yogurt mixture into the machine and switch machine on.
• Allow to churn until soft serve consistency is reached, about 12 to 14 minutes.
• Add sandwich cookies and allow to churn 5 minutes more.
• Use immediately or place in a freezer safe container to continue to harden
overnight.
Yield: 4 cups (1 qt.)
Mojito Sorbet
1 cup fresh lime juice
2 Tbsp. lime zest
1½ cups water, chilled
2 cups light corn syrup
1 Tbsp. light rum (optional)
¼ cup chopped, fresh mint
Place inner bowl in freezer for 8 hours prior to use.
• Whisk all ingredients, except mint, together in a bowl.
• Chill in refrigerator for at least 2 hours.
• Set up ice cream maker for use including carefully removing the inner bowl
from the freezer for use.
• Pour cooled sorbet mixture into the machine and switch machine on.
• Allow to churn until soft serve consistency is reached, about 10 to 12 minutes.
• Add mint and allow to churn 5 minutes more.
• Use immediately or place in a freezer safe container to continue to harden
overnight.
Yield: 4 cups (1 qt.)
Raspberry Cheesecake Ice Cream
1 cup half and half
1½ cups milk
1 cup sugar
2 whole eggs, beaten
12 oz. cream cheese, softened and cut into pieces
½ Tbsp. lemon juice
½ Tbsp. vanilla extract
8 oz. raspberry jam, mixed to thin
Place inner bowl in freezer for 8 hours prior to use.
• In a saucepan, heat half and half, milk and sugar until hot.
• In a large bowl whisk whole eggs and slowly pour a thin stream of hot half and
half mixture into the egg yolks, while continually whisking until all of the half
and half mixture has been added.
• Return all to the pan and continue to cook over medium heat until the mixture
thickens and coats the back of a spoon or reaches 160
°
F.
• Remove from heat and whisk in cream cheese until smooth. Stir in lemon and
vanilla.
• Chill in refrigerator for at least 2 hours to overnight.
• Set up ice cream maker for use including carefully removing the inner bowl
from the freezer for use.
• Pour cooled ice cream mixture into the machine and switch machine on.
• Allow to churn until soft serve consistency is reached, about 15 to 20 minutes.
• As you open the housing unit and the ice cream pours out into a clean chilled
bowl, add the raspberry jam in a thin ribbon and use a knife to make a marbled
swirl.
• Use immediately or place in a freezer safe container to continue to harden
overnight.
Yield: 4 cups (1 qt.)
