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Variations:
Chocolate Almond:
Add 1/2 teaspoon pure almond extract along with the vanilla. Add 1/2 - 3/4 cup chopped, toasted
almonds or chopped chocolate-coated almonds during the last 5 – 10 minutes of freezing.
Chocolate Cookie:
Add 1/2 - 1 cup chopped cookies during the last 5 minutes of freezing.
Chocolate Fudge Brownie:
Add 1/2 - 1 cup chopped, day-old brownies during the last 5 minutes of freezing.
Chocolate Marshmallow Swirl:
When transferring the ice cream to a container for freezing, layer it with drizzles of
your favorite chocolate sauce and scoops of marshmallow crème.
Fresh Strawberry Ice Cream
(Makes ten 1/2-cup servings)
250g or 1 pint fresh, ripe strawberries, stemmed and sliced
3 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow the
strawberries to marinate in the lemon juice for 2 hours. In a medium bowl, use a hand mixer or a whisk to combine the
milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed.
Stir in the heavy cream, vanilla, and any remaining juice from the strawberries. Turn the machine on, pour the mixture
into the mixing bowl and let mix thicken for about 50 – 60 minutes. Add the sliced strawberries during the last 5
minutes of freezing.
Please Note:
This ice cream will have a “natural” pale pink appearance. If a deeper pink color is desired, sparingly
add drops of red food coloring until the desired color is achieved.
Nutritional Analysis per Serving:
Calories: 222 (61% from fat); carbohydrates: 20g; protein: 2g; fat: 15g; saturated fat: 10g; cholesterol: 57mg; sodium:
26mg
Fresh Lemon Sorbet
(Makes ten 1/2-cup servings)
2 cups sugar
2 cups water
1 cup freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest (use a vegetable peeler to remove the colored part of the citrus rind)
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low
and simmer without stirring until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is called simple
syrup and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep refrigerated
until ready to use. When cool, add the lemon juice and zest; stir to combine. Turn the machine on, pour the lemon
mixture into the mixing bowl and mix until thickened, about 50 – 60 minutes.
