10
Raspberry Ice Cream
1 cup sugar
1
1
⁄
2
cup (375 ml) frozen raspberries,
slightly thawed
Remove raspberries from freezer and allow to become slightly soft. Then mash or
puree, (strain the seeds if desired). Combine sugar, lemon juice, and fruit. Stir until
well mixed. Stir in cream and milk.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Chocolate-Raspberry Variation
After about 15 minutes or until milkshake consistency, add 10 crushed chocolate
sandwich cookies; (place in plastic sandwich bag and mash). Continue to freeze.
Strawberry Variation
Replace raspberries with strawberries.
Chocolate Chip Ice Cream
1 cup (250 ml) semi-sweet chocolate
chips (divided)
1 can sweetened condensed milk
In heavy saucepan, combine
1
⁄
2
cup (125 ml) chocolate chips and sweetened con-
densed milk. Cook over medium heat, stirring constantly just until chocolate is
melted and mixture is smooth. Remove from heat and refrigerate at least 2 hours.
When ready to freeze, mix half ’n half and vanilla extract into the chilled mixture.
Start ice cream maker and pour mixture through hole in lid.
After 15 minutes, add remaining
1
⁄
2
cup (125 ml) of chocolate chips, coarsely
chopped. Continue to freeze until desired consistency or the unit stops.
Frozen Custard
4 eggs
1 cup (250 ml) milk
1
⁄
2
cup (125 ml) sugar
2 tablespoons (30 ml) honey
In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over
low heat, stirring constantly, until mixture is thick and reaches at least 160ºF (71ºC).
Cool quickly by placing pan in ice or cold water and stirring for few minutes.
Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to
freeze, mix whipping cream and vanilla into the chilled custard mixture. Start ice
cream maker and pour mixture through hole in lid. Mixture will be thick; using a
mixing bowl with a pour spout would be ideal when using this recipe. Freeze until
desired consistency or the unit stops.
Fruit Sherbet
1 (12-ounce [350 g]) bag frozen fruit,
unsweetened (strawberry, peach,
pineapple or combination)
In a blender or food processor, combine all ingredients and process until well
blended and smooth.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
1
⁄
8
teaspoon (.625 ml) salt
2 cups (500 ml) whipping cream
2 teaspoons (10 ml) vanilla extract
2 teaspoons (10 ml) lemon juice
1 cup (250 ml) heavy cream
1 cup (250 ml) milk
2
1
⁄
2
cups (625 ml) half ’n half or
evaporated milk
2 teaspoons (10 ml) vanilla extract
3 cups (750 ml) half ’n half
1
⁄
2
cup (125 ml) sugar
1 tablespoon (15 ml) lime juice
