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Recipes
Vanilla Ice Cream Base (makes 24 ounces [710 ml])
2 cup (473 ml) half-and-half
1 cup (237 ml) heavy cream
1/2 cup (118 ml) sugar
1 1/2 teaspoons (7.5 ml) vanilla extract
Combine ingredients in a 1-quart (946-ml) container with a tight-fitting lid. Shake
until sugar is dissolved. Keep refrigerated.
Add-ins:
Fruit
Candy
Cookies
Nuts
Place 6–12 ounces (177–355 ml) of ice cream base into freezer bowl. Turn motor
ON (I). Once mixture starts to thicken, turn motor OFF ( ), remove lid, and add
3 tablespoons (44 ml) of your favorite mix-in. Replace lid; then restart motor. Hold
down lid until mixing paddle starts to rotate smoothly.
Individual Recipes (6 ounces [177 ml] each)
Chocolate Ice Cream
4 teaspoons (20 ml) unsweetened baking cocoa
2 tablespoons (30 ml) sugar
1/2 cup (118 ml) half-and-half
1/4 teaspoon (1.3 ml) vanilla extract
Combine cocoa and sugar and stir to mix. Add a small amount of half-and-half and
mix. Add remaining half-and-half and vanilla. Stir until well-mixed.
Cappuccino Ice Cream
1 teaspoon (5 ml) instant coffee powder
1/4 teaspoon (1.3 ml) unsweetened baking cocoa
2 tablespoons (30 ml) sugar
1/2 cup (118 ml) half-and-half
Combine all ingredients and stir for 30 seconds to dissolve sugar and coffee.
12
NOTE: For an easy treat, try making "frozen yogurt." Simply put one 6-oz. (177-ml) container
of yogurt into a freezer bowl and follow instructions in "How to Make Ice Cream."
Frozen Strawberry Yogurt
May use strawberry, blueberry, raspberry, or any combination.
1/3 cup (79 ml) berry yogurt
2 tablespoons (30 ml) finely chopped or mashed strawberries
2 tablespoons (30 ml) sugar
3 tablespoons (44 ml) low-fat milk
Combine all ingredients and stir well to mix.
NOTE: Any other type of berries may be substituted for strawberries in this recipe.
Pomegranate-Berry Sorbet
1/4 cup (59 ml) raspberries
1/2 cup (118 ml) pomegranate juice
2 tablespoons (30 ml) sugar
Mash berries. Combine with other ingredients and stir well to mix.
Citrus Cooler Sorbet
2/3 cup (158 ml) orange juice
Grated zest of 1/4 of a lemon
2 tablespoons (30 ml) sugar
Combine all ingredients and stir well to mix.
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