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TRIPLE BERRY VANILLA ICE CREAM
ALMOST LEVEL ONE
Makes 1
1
⁄
2
pints
This is a great basic ice cream recipe with the addition of my delicious Somersize
Triple Berry Jam (a combination of strawberries, blueberries and raspberries). It
adds a blast of sweet berries without any refined sugars.
2 cups heavy cream
1
⁄
4
cup water
6 egg yolks
1 tablespoon vanilla extract
2 tablespoons SomerSweet
1
⁄
2
cup Somersize Triple Berry Jam or
1
⁄
2
cup sugar free berry jam
Pour cream and water into a saucepan. Heat until hot, but not boiling.
Remove from heat.
Place eggs yolks into a bowl. Whisk for 2–3 minutes, or until the egg yolks are
pale yellow. Pour cream mixture over eggs, stirring constantly. Return to low
heat, keep stirring, until mixture thickens and coats the back of a spoon.
Do not let mixture boil. Add vanilla extract and SomerSweet and stir. Transfer
to a bowl. Cover surface of custard with a piece of wax paper and cool to
room temperature. Chill for at least 2 hours, or overnight.
Follow the Somersize Ice Cream Maker instructions as directed. During the
last 5 minutes of freezing, add Somersize Mixed Berry Jam.
BLACK CHERRY SORBET
FRUIT – LEVEL ONE
Makes 1
1
⁄
2
pints
My husband, Alan, loves cherries. This cherry sorbet is one of his favorites.
Pitting fresh cherries is very time consuming and the frozen ones work just
as well.
2
2
⁄
3
cup fresh or frozen black cherries, pits removed
1
⁄
3
cup water
2 tablespoons SomerSweet
2 tablespoons orange juice
Place all ingredients in a food processor or blender and blend until smooth.
Taste puree and add more SomerSweet, if needed. Transfer If using frozen
berries there is no need to chill the mixture. If using fresh cherries, chill the
sorbet mixture for at least 2 hours, or overnight. Follow the Somersize Ice
Cream Maker instructions as directed.
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