RECIPES
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.
VANILLA ICE CREAM
1 cup milk
Dash of salt
1 1/2 teaspoons vanilla extract
1 cup sugar
1 cup half and half
2 cups whipping cream
Scald milk until bubbles form around edge of pan. Remove from heat. Add
sugar and salt. Stir until dissolved. Stir in half and half, vanilla extract and
whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.
Strawberry:
Add 1 1/2 cups pureed strawberries to chilled mixture before freezing.
Banana:
Add 1 1/2 cups mashed bananas to chilled mixture before freezing.
Peach:
Add 1 1/2 cups pureed peaches to chilled mixture before freezing.
CHOCOLATE ICE CREAM
1 1/2 cups sugar
1/4 teaspoon salt
2 eggs, beaten
2/3 cup half an half
1 teaspoon vanilla extract
1 tablespoon cornstarch
3 cups milk
3 squares (1 ounce each) semi sweet
chocolate, melted
1 cup whipping cream
Combine sugar, cornstarch and salt in a saucepan. Gradually stir in
milk. Cook over medium heat until mixture comes to a simmer, stirring
constantly. Gradually stir about 1 cup of the hot mixture into the beaten
eggs. Add to remaining hot mixture, stirring constantly. Cook and stir
over medium heat until slightly thickened (about 2 minutes). Stir in melted
chocolate. Beat with a whisk until mixture is smooth. Stir in half and half,
whipping cream and vanilla. Cover an refrigerate 2 hours. Freeze
as directed.
CHOCOLATE CHIP ICE CREAM
1 1/4 cups milk
1/2 teaspoon salt
1 teaspoon vanilla extract
6 ounces (1 cup) grated semisweet
chocolate or chocolate chips
1 1/2 cups sugar
1 1/4 cups half and half
3 cups whipping cream
Scald milk until bubbles form around edge of pan. Remove from heat.
Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and
whipping cream. Cover and refrigerate 30 minutes. Freeze as directed. After
removing PADDLE, immediately stir in chocolate.
Mint Chocolate chip:
Add 1 teaspoon peppermint extract and 1/4 teaspoon green food coloring
to mixture before refrigerating. Proceed as directed.
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