FRENCH VANILLA ICE CREAM
590 mL (2½ cups)
235 mL (1 cup) sugar
590 mL (2½ cups)
20 mL (4 teaspoons)
.5 mL (1/8 teaspoon) salt
In medium saucepan over medium heat, heat half-and-
half until very hot but not boiling, stirring often. Remove
from heat; set aside.
Place egg yolks and sugar in mixer bowl. Attach bowl
and wire whip to mixer. Turn to Speed 2 and mix about
30 seconds, or until well blended and slightly thickened.
Continuing on Speed 2, very gradually add half-and-
half; mix until blended. Return half-and-half mixture to
medium saucepan; cook over medium heat until small
bubbles form around edge and mixture is steamy, stirring
constantly. Do not boil. Transfer half-and-half mixture into
large bowl; stir in whipping cream, vanilla, and salt. Cover
and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn
to STIR (Speed 1). Using a container with a spout, pour
mixture into freeze bowl. Continue on STIR (Speed
1) for 15 to 20 minutes or until desired consistency.
Immediately transfer ice cream into serving dishes, or
freeze in airtight container.
Yield: 16 servings (120 mL [1/2 cup] per serving).
Per Serving: About 260 cal, 3 g pro, 16 g carb, 20 g total
fat, 12 g sat fat, 165 mg chol, 50 mg sod.
Fresh Strawberry Ice Cream
In medium bowl, combine 475 mL (2 cups) chopped,
fresh strawberries (or other fresh fruit) and 10 to 15 mL
(2 to 3 teaspoons) sugar, if desired. Let stand while ice
cream is processing. Add during last 3 to 5 minutes of
Yield 20 servings (120 mL [1/2 cup] per serving).
Per Serving: About 210 cal, 3 g pro, 14 g carb, 16 g total
fat, 10 g sat fat, 135 mg chol, 40 mg sod.
Cookies 'n Cream Ice Cream
Add 355 mL (1½ cups) chopped, cream-filled chocolate
sandwich cookies (or other cookies, nuts, or candy)
during last 1 to 2 minutes of freeze time.
Yield 19 servings (120 mL [1/2 cup] per serving).
Per Serving: About 230 cal, 3 g pro, 16 g carb, 18 g total
fat, 10 g sat fat, 140 mg chol, 70 mg sod.
RECIPES | 17