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STRAWBERRY ICE
2
1
⁄
2
quarts fresh or frozen strawberries, thawed
1
1
⁄
4
cup sugar
2
1
⁄
2
cup water
2 tablespoons plus 1
1
⁄
2
teaspoon lemon juice
Puree strawberries and combine with sugar. Let stand 2 hours. Add water and lemon
juice. Cover; refrigerate 30 minutes. Freeze as directed.
VANILLA ICE MILK
3
3
⁄
4
cups skim milk
1
3
⁄
4
cups sugar
1
⁄
4
teaspoon salt
11
1
⁄
4
cups whole milk
1
3
⁄
4
teaspoons vanilla extract
Thoroughly combine all ingredients. Cover and refrigerate 30 minutes. Freeze as
directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.
CHOCOLATE ICE MILK
3
1
⁄
8
cups skim milk
10
1
⁄
2
cups whole milk
5 squares semisweet chocolate
3
1
⁄
3
cups sugar
1
1
⁄
4
teaspoon salt
2
1
⁄
2
teaspoons vanilla extract
Combine skim and whole milk in saucepan. Add semisweet chocolate. Cook over
medium heat until chocolate is melted, stirring constantly. Remove from heat. Add
sugar and salt. Stir until dissolved. Stir in vanilla. Cover and refrigerate 2 hours. Freeze
as directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.
THE RECIPES
